Wednesday, August 11th 2010
Avocado Cucumber Soup
Bright fruit flavors of Lychee and Mandarin and a touch of acidity.
Lotus Root Salad
With Tomatoes and Cilantro
St Supery ‘Unoaked’ Chardonnay
Kiwi and other tropical fruit notes should pair nicely with the subtle notes of cilantro.
Lamb and Wild Mushroom Ravioli
Black Truffle Sherry Cream Sauce
Greg Norman Shiraz
Big and fruity, bold and earthy.
A complex wine for a complex entrée.
New York Cheese Cake
Harvey’s Bristol Cream
Wednesday, August 18th 2010
On Focaccia Bread
Pascal Jolivet ‘Attitude’ Sauvignon Blanc
The acidity of ‘Attitude’ always blends so nicely with the oil and tomato of Bruschetta.
Small House Chop Salad
A fun little wine with flavors of berries and hints of tobacco and a touch of spice.
With a Whole Grain Mustard Beurre Blanc
Served on a Bed of Wilted Spinach
Robert Hall Merlot
This medium bodied Merlot has enough fruit and earth to blend perfectly with the sweet salmon and whole grain mustard.
10 year tawny
The nuttiness of the 10 year tawny is a great match for the caramel in crème brulee.
Wednesday, August 25th 2010
With a Red Sauce
Schramsburg ‘Mirabelle’ Brut
Seafood and Sparkling are a perfect way to start off a meal.
Grilled Romaine Heart
Caesar Dressing and Anchovies
Don Olegario Albarino
Bright citrus and white fruit flavors blend with floral notes to bring out any Caesar Salad.
Pan Seared Grouper
Shiitake Mashed Potatoes and Lemon Beurre Blanc
Picket Fence Chardonnay
The lemon notes of this Chardonnay should pair beautifully with this entrée.
Fried Ice Cream
With Chocolate and Carmel Sauce
Frangelico and Irish Cream
Chef Christian Orosz
Historic Water Street Inn -101 South Water Street Stillwater, MN 55082 – 651.439.6000